Murungai Keerai Thokku | Drumstick Leaves Chutney

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat oil in a pan over medium flame. Add the red chillies and roast on low heat, stirring occasionally until fragrant and darkened slightly. Adjust the quantity of chillies based on your preferred spice level.
   ▶ ≈0:41
2. 2
   Transfer the roasted red chillies to a separate container.
   ▶ ≈0:57
3. 3
   In the same oil, add cumin seeds, mustard seeds, black pepper, and coriander seeds. Toast these spices on low heat until aromatic.
   ▶ ≈1:05
4. 4
   Combine all the roasted spices with tamarind liquid (tamarind soaked in water and strained).
   ▶ ≈2:53
5. 5
   Add the drumstick leaves to the spice and tamarind mixture. Adjust the consistency as desired.
   ▶ ≈3:00
6. 6
   Add a small amount of ginger to the mixer and grind all ingredients together into a paste. Adjust the consistency to your preference.
   ▶ ≈3:33
7. 7
   Adjust salt to taste. If more spice is desired, add additional chillies. Mix thoroughly until well combined.
   ▶ ≈3:47
8. 8
   Serve the drumstick leaves chutney with warm rice, dosa, idli, or add to lunch boxes as a rice accompaniment.
   ▶ ≈4:09